March 16, 2011

Erin Go Braugh!


In honor of St. Patrick's Day, I made a corned beef in the crock pot. Last night, I took out the beef and rinsed it off. I put it in. Dutch oven and covered it in clear water. I place the pot on HIGH on the stove until it came to a boil. I turned it down and let it simmer on MED Low for 10 minutes. The purpose of this was to rid the roast of some of the sodium. Most of the packaged roasts have over 1100 MG of Sodium, and that can do a number on your system. After simmering, I removed the brisket from the water, set it on a plate, and put it in the fridge uncovered for 15 minutes. After that, I wrapped the corned beef in foil and refrigerated overnight. This morning, my son was ill, so I was up with the chickens. I took out my crockpot, my veggies-- leeks, carrots, celery, and red potatoes -- and washed them thoroughly. Let me add:   you must soak the leeks to make sure there's no sand in them. I cut all of the veggies up and placed them in the bottom of the crockpot. On top of my veggies, I placed my parboiled brisket, the seasoning package of pickling spices, a 12 oz bottle of amber ale, and about another cup and a half of water. I set the crock for low, covered the beef and let it braise for about 9 hours.

What I got was a little bit of heaven Irish Style. I removed the corned beef from the braise and sauteed a little cabbage as a side dish. After letting the brisket rest for another, 15 minutes, I sliced it and served it withe some of the veggies that I fished out of the braise. The veggies were tender and not mushy. You can substitute apple cider for the beer, but it doesn't make that much of a difference since you won't be consuming the cooking liquid. Post and let me know how you will spend your St. Paddy's day. Also let me know if you decide to try this recipe.

Ingredients
1 5lb Corned Beef Brisket
1 large leek, rinsed well and coarsely chopped
2 handfuls of baby carrots 6 small red potatoes
1 12 oz bottle of amber ale or stout plus 1 1/2 cups water
Seasoning packet from the roast -

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